Tagliatelle With Asparagus

• Fine sea salt
• 1/2 pound asparagus, trimmed
• 1 large shallot, finely chopped
• 2 tablespoons unsalted butter
• 2/3 cup heavy cream
• 14 ounces fresh tagliatelle, or dried tagliatelle
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
• 1/4 cup finely chopped flat-leaf parsley

1. 1. Bring a large pot of salted water to a boil. Meanwhile, cut 11/2 inches of asparagus tips from stalks. Steam tips for 3 minutes, then cut in half lengthwise. Cut stalks crosswise into 1/4-inch rounds.
2. 2. In a medium saucepan, combine asparagus rounds, shallot and butter; cook over medium heat until butter is melted, then add 1/2 cup water, bring to a boil and cook for 3 minutes.
3. 3. Add cream, bring to a simmer and cook for 5 minutes. Season with 1/4 teaspoon salt. Transfer pan contents to a blender and puree until smooth.
4. 4. Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving 1/4 cup pasta cooking liquid, drain pasta and transfer to a large bowl.
5. 5. Pour puree into a skillet; bring to a boil. Add asparagus tips, cheese and parsley; return to a boil, then add to bowl with pasta and toss to combine. Adjust seasoning and moisten with a little pasta cooking liquid, if desired. Serve immediately.

salt, shallot, unsalted butter, heavy cream, tagliatelle, cheese, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/tagliatelle-with-asparagus-52661511 (may not work)